Frittatas are best when they’re fluffy and custardy, and canned cream corn ensures this one is just that. Slices of bacon ripple through the filling, and grated Parmesan adds just the right amount of saltiness. This delicious dish keeps well, too, so you can whip it up for dinner tonight and then enjoy leftovers for breakfast or lunch. Be sure to pull it from the oven when it’s just barely done (it should be lightly browned and puffed), as the hot pan will continue to cook it as it cools. Serving a vegetarian? Swap the bacon for sautéed mushrooms.
12 large eggs
1 (14.75-oz.) can cream-style corn
6 cooked bacon slices, crumbled
2 ounces Parmesan cheese, grated (about ½ cup)
2 tablespoons chopped fresh chives
½ teaspoon kosher salt
Sat fat 6.00g
How to Make It
Preheat oven to 350°F. Whisk together all ingredients in a large bowl until well incorporated. Pour mixture into a 10-inch ovenproof nonstick skillet. Bake in preheated oven until lightly browned and set in the center, 30 to 35 minutes. Let stand 5 minutes; cut into 6 wedges.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.